Mini Crawfish Pies Paula Deen
Bring a taste of Louisiana to your kitchen with Paula Deen’s Mini Crawfish Pies—a delightful appetizer or snack that’s big on flavor! These golden, hand-held pies are stuffed with a creamy, Cajun-spiced filling made from tender crawfish tails, aromatic trinity vegetables, and a savory roux. Each flaky bite delivers the perfect balance of spice and richness, complemented by the buttery pie crust that crisps up beautifully in the oven. Quick and easy to prepare with refrigerated pie dough, these mini pies are perfect for parties, game-day spreads, or any occasion where bold Southern flavors steal the show. Pair them with a zesty dipping sauce for a crowd-pleasing treat everyone will love!
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Recipe Information
Ingredients
- 1 pound Crawfish tails
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Yellow onion, finely chopped
- 1 cup Green bell pepper, finely chopped
- 1 cup Celery, finely chopped
- 2 cloves Garlic, minced
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Refrigerated pie crusts
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat.
Add the chopped onion, bell pepper, and celery to the skillet. Cook for 5-7 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken stock and heavy cream, stirring continuously to prevent lumps.
Add the crawfish tails, Cajun seasoning, salt, and black pepper. Stir well and let the mixture simmer for 5 minutes, until thickened.
Remove the skillet from the heat and let the filling cool slightly.
On a lightly floured surface, unroll the refrigerated pie crusts. Use a round cookie cutter (about 3-4 inches in diameter) to cut out circles.
Place a heaping tablespoon of the crawfish filling onto the center of each dough circle.
Fold the dough over to create a half-moon shape and press the edges to seal. Crimp the edges with a fork for a decorative touch.
Transfer the mini pies to a baking sheet lined with parchment paper.
Brush each pie with the beaten egg to give them a golden-brown finish while baking.
Bake in the preheated oven for 18-20 minutes, or until the pies are golden brown and crisp.
Remove from the oven and let the pies cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 5842 mg | 254% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 15.5 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
